Blueberry Coffee Cake Muffins

Total Time:
37 min
Prep:
12 min
Cook:
25 min

Yield:
16 muffins
Level:
Easy

Ingredients
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 3 extra-large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 8 ounces (about 1 cup) sour cream
  • 1/4 cup milk
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 half-pints fresh blueberries, picked through for stems
Directions

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.


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4.8 568
I made these blueberry muffins for my bookclub this morning and they loved them!  I took the tip from another baker who said to mix a little of the flour mixture into the blueberries before mixing them into the rest of the batter.  This way, they did not sink to the bottom of the liners and the muffins looked yummy!!  item not reviewed by moderator and published
Excellent, flavorful blueberry muffins. Did make a small change, in place of milk I  used buttermilk. It also yielded nearly two dozen muffins, not sixteen, which as a pleasant surprise! item not reviewed by moderator and published
Very seldom do i wright review,but this is very good and easy muffins to make.Very tasty and you can add to this recipe what ever you like ,if you do not have blueberries use chocolate chips or nuts.Well its a very good recipe and we like it.Thank you! item not reviewed by moderator and published
Thank you again Ina for another delicious recipe.  When deciding what we should make, we always pull up Ina's recipes first.  We've never been disappointed.  This muffin recipe tasted and looked like bakery-style muffins.  <div>We did make a couple of changes - to make it just slightly healthier.  We substituted nonfat Greek yogurt for sour cream, and we sifted 1 1/2 cups white whole wheat and 1 cup all purpose flour together (instead of using all white flour).  They still turned out tender.  I'm sure the original recipe would have been even better, although I don't know how - these were incredible.</div><div>For those of you contemplating using frozen blueberries, we did and they turned out amazing.  Although, I know they would have been even sweeter with fresh picked blueberries- we aren't in season right now though.</div><div>Thank you again Ina.</div> item not reviewed by moderator and published
I baked this into a loaf pan, and it took about 60-70 minutes to finish off baking and have a dark brown exterior. Wow, my entire house smelled like cinnamon paradise! I used chocolate chips instead of blueberries, but I will surely make this recipe again using berries. Crazy good stuff right here :) item not reviewed by moderator and published
Oh goodness! These are amazing!! I never bake but decided to make muffins tonight for dessert. I am going to have to make these more often. Best blueberry muffin recipe ever!! item not reviewed by moderator and published
I have not made these yet. I only have self-rising flour. May I use that and hold back on the all-purpose and baking soda? Thanks :)This recipe sounds delicious and I would like to try it. item not reviewed by moderator and published
Best Blueberry Muffin recipe I have ever baked! This is my go-to recipe every blueberry season. The only addition/change I make is to add a streusel topping from Ina's Blueberry Crumb Cake recipe! Simply buttery delicious! item not reviewed by moderator and published
These muffins were perfectly moist and delicious. My family loved them! item not reviewed by moderator and published
Wonderful consistency! I didn't have sour cream so I substituted plain greek yogurt. I think I'll keep it that way. They were fantastic. item not reviewed by moderator and published
I tried making them twice thinking the first time I made a mistake, terrible, terrible, terrible, complete waste of time and money, way too much butter item not reviewed by moderator and published
My family loves these!! Easy to make and oh so yummy!! item not reviewed by moderator and published
A very good recipe with only one adjustment. I coated the blueberries with 2 tbsp of the flour mix as suggested by a reviewer. Worked perfectly! Otherwise, made it exactly as written. Made a second batch w/ chocolate chips instead. Both were delicious! I like that the muffins weren't excessively sweet, and they were moist. Took them to a gathering and they were gone, that speaks for itself. item not reviewed by moderator and published
I am a person that doesn't have a huge sweet tooth but when I get one this is my go to recipe, it's moist and not too sweet. I have made this recipe a dozen of times and I can get 24 muffins out of this recipe &amp; boy do these go FAST! item not reviewed by moderator and published
These were delicious. I followed the recipe exactly and they came out perfectly. They were a huge hit. They don't puff up a lot to be sure to fill the cups to the rim with batter. item not reviewed by moderator and published
I've never made a blueberry muffin that I have LOVED until now!!! item not reviewed by moderator and published
what did I do wrong? All the blueberries sank to the bottom of the muffins. item not reviewed by moderator and published
These were fantastic. Moist and fluffy heaven! Everyone that had one raved about them. I added lemon zest and a streusel topping (mostly because I was trying to impress). It certainly was a great addition but I could tell they would have been just as perfect without. I made the batter and refrigerated overnight, then just baked them in the am for my event. It was a cinch! So happy with this recipe, it's my go-to for muffins now. item not reviewed by moderator and published
WONDERFUL !!!! These were easy.... had everything and divine ! Everyone had seconds, I'm freezing the few remaining ones so we don't eat them all in one day. This will be my go to blueberry muffin recipe from now on...thank you Ina, pure perfection : ) item not reviewed by moderator and published
Wonderful! I made these 2x and they are delicious. I did not have muffin liners (or cupcake) and they came out of the pan great after spraying the heck out of pan. I won't use muffin liners again because I do not have to worry about the liner sticking, which it usually does unless I spray the liner. I threw in a mashed banana before the dry ingredients and still great. The batter is a little thick but that is how I think it should be. I used a ice cream scoop to put in the muffin pan. Great. Thank you to the others for their comments, I always learn something new! And Thank You Ms. Ina for sharing your wonderful recipes and lessons! item not reviewed by moderator and published
Worst muffin recipe ever. I should have known based on the picture - flat top muffins instead of towering muffins. I had a great blue berry sour cream recipe that I lost in a move. I thought this would be the replacement. It's a sorry excuse. Muffins are suppose to tower not be flat tops like cup cakes. item not reviewed by moderator and published
Excellent Blueberry muffins. probably the best I have had. I did use 1/4 cup of applesauce in place of each egg, and baked half the recipe which yielded 10 muffins. great recipe. thanks for making and sharing. item not reviewed by moderator and published
Have made these several times. I like to add the zest of one lemon and one orange to really add flavor and that extra something special. item not reviewed by moderator and published
Wow!!!!! This recipe made me look like an professional baker. Perfect! item not reviewed by moderator and published
Amazing!!! I added some lemon zest and used greek yogurt instead of sour cream, and also used half frozen, half fresh blueberries, they came out soooo delicious, and the batter! oh my!!! simply delightful! item not reviewed by moderator and published
I was going to bake half the recipe, then decided to half it again... made 8 muffins! The batter was so delicious - hard not to leave some left over to eat! I used frozen blueberries and plain greek yogurt instead of sour cream. These were amazing! This will be my go-to recipe for muffins!! item not reviewed by moderator and published
I love these muffins! I messed up and overfilled my muffin tins and it was still delicious. I will definitely make these again, and I&amp;#39;ll probably make &amp;#39;em too big on purpose this time! item not reviewed by moderator and published
Hands down, these are the best blueberry muffins I have ever had! I did add a streusel topping to them, but otherwise followed the recipe exactly. They are addicting! Ina is always my go-to when looking for recipes. She never disappoints. Thanks Ina for sharing your amazing ideas and making me look like I am a good cook! : item not reviewed by moderator and published
This a very easy recipe to follow and the muffin is so moist and full of fresh blueberries! My family and I love this recipe. item not reviewed by moderator and published
i bake semi-professionally for local coffee/pastry shops and this is my go to recipe for blueberry muffins. for an even lighter product, i use a combination of butter and vegetable shortening. some hints from others which have helped: dust the berries with flour before adding, use fresh leaveners for good rising/nice tops, dont overfill cups, and dont overmix. one of the shops serves with lemon curd and they say it is quite popular. great recipe, thanks. item not reviewed by moderator and published
yum! i made the recipe with my sister. It went well, but when adding the blueberries in and baking it in the oven, the blueberries sank to the bottom ,ind couldve add a bit of flour to prevent the blueberries sinking. overall the best muffin recipe ever! ina did a good job! it baked well. item not reviewed by moderator and published
Even the batter was incredible. I will never use another blueberry muffin recipe again! item not reviewed by moderator and published
Love this recipe! My daughter and I love muffins. In fact blueberry is the only flavor she will eat. I will no longer have to buy muffins from the store anymore. I can just bake these off. EASY to put together the batter. EASY to bake off and most importantly EASY to devour! Thanks Ina!!! item not reviewed by moderator and published
These are the best blueberry muffins. I made them yesterday and put the batter in the refrigerator and baked them the next morning. They came out perfect. item not reviewed by moderator and published
Absolutely, these are the perfect blueberry muffins! My sons devour them, and they said these were the best muffins I&amp;#39;ve ever made. Definitely had to agree with them. I did add a light streusel on the top for a little texture; the muffin texture is light and not gooey--very simple recipe to follow with staple ingredients. item not reviewed by moderator and published
These muffins are delicious. Light, fluffy and not overly sweet. item not reviewed by moderator and published
Easy to follow recipe, the best blueberry muffins I've ever made, thank you! item not reviewed by moderator and published
These muffins were the best I have ever made! I needed to use up some fresh blueberries and sour cream that I had so this recipe was a win win. The muffins seem nice and light and aren't too dense like other muffins. This will definitely be my go to blueberry muffin recipe from now on! item not reviewed by moderator and published
These are the best blueberry muffins that I have ever made. Followed the recipe exactly. item not reviewed by moderator and published
The best blueberry muffins and super easy. I didn't have sour cream so substituted with plain Greek yogurt. family is raving about them. item not reviewed by moderator and published
These are the most delicious muffins I have ever eaten. I have made this for 5-6 times by now. And they are a hit every time. Ina's recipes are always perfect. No doubt I am a big fan of her and her cooking. These blueberry muffins are so soft and moist that it almost melts in your mouth. I always cut the recipe in half because that's all I need. I follow everything exactly the same. I use mini muffin pan and get around 10-11 muffins. My 3 year old is a big fan of these muffins. They are very easy to make. Highly recommended!! item not reviewed by moderator and published
Have been looking for a great blueberry muffin recipe...this is it. Great ffavor (doesnt taste like flour. I doubled the blueberries and added cin &amp; sugar to top, Yummy! item not reviewed by moderator and published
I make these all the time! They are so easy and always come out great! They are like cupcakes with blueberries! Absolutely great and I totally recommend them! item not reviewed by moderator and published
This is my go-to recipe for blueberry muffins. Divine! item not reviewed by moderator and published
This is by far the absolute best blueberry muffin recipe I have ever made. I won't use any other. Bar none. Point blank. Full stop. Period. item not reviewed by moderator and published
Incredible muffins. I used Splenda Sugar Blend instead of sugar (diabetic, followed suggestion of one reader and substituted the sour cream for yogurt (I used Greek Gods honey yogurt, used King Arthur High Fiber flour blend, used frozen blueberries instead of fresh, and added 1/2 tsp of lemon oil to wet ingredients and the muffins were delicious. The only thing I changed per se was to use yogurt instead of the sour cream and added the lemon oil so I give credit to the originator of this recipe. Fantastic! item not reviewed by moderator and published
These were awesome as is, thanks Ina! item not reviewed by moderator and published
I fallowed the recipe, just added 1 tablespoon of orange zest and they came out delicious. item not reviewed by moderator and published
I made these muffins the night before like in the video without adding the blueberries. The next morning there were little dots of green on top of the batter. Seeing as I was going to cook them anyway and I didn't want to throw it all away, scooped the top off and cook the rest. They tasted awesome! But, now I have a tummy ache. So I guess the batter went bad. Do yourself a favor and just make them the night before! No one will complain about 12hr old muffins! item not reviewed by moderator and published
These muffins are absolutely delicious. I actually used some strawberries i had to use and they are the best muffins ive ever made (and i make a lot of muffins. Thanks Ina :- item not reviewed by moderator and published
I made this for a co-worker's birthday and it was hit. The muffins are moist and delicious. item not reviewed by moderator and published
I've never reviewed anything before.... Ever! So this is a big deal! These are absolutely perfect moist, domed muffins. Here's my personal adjustments: Makes 18 muffins. Make sure everything is at room temperature. Consider vanilla or plain greek yogurt substituted for sour cream. (I didnt do this, but i feel it would be a fair trade Add zest of 1 lemon to dry ingredients. When adding dry ingredients to wet, add half and mix. Then add slightly wet blueberries to remaining dry ingredients, mix until blueberries are coated, and fold in just until moistened. This prevents blueberries from sinking. Allow batter to sit for 5 minutes before scooping. Fill muffin papers to the top, mounded slightly. Bake on second to top rack of oven. Bake at 425 degrees for 8 minutes then decrease oven to 350 degrees (without opening oven and continue baking for 15 minutes. This creates nicely domed, golden brown muffins. item not reviewed by moderator and published
YUM! I tried to make a Paleo version and I was very pleased with the results. I substituted good, grade B maple syrup for the sugar (used 11/2 cups--it looks bad when you are blending the butter with the syrup but it comes out smooth once the flour goes in. For the flour I used (1 cup of almond flour, 3/4 cup of arrowroot powder and 3/4 cup of all purpose. Next time I will try 1/2 almond, 1/2 arrowroot and go all the way Paleo. The balance of the dense almond flour and the light arrowroot should work. I also substituted greek yogurt for the sour cream. Finally, I put orange zest in at the suggestion of another reviewer and it was delicious-- a must! And I noticed that someone said they need more salt and I agree- just a bit more. For baking, I had better luck with the mini muffin tins and I cooked them for much longer than the listed time because they are so moist. These were delish and much healthier than the version with refined sugar and flour! item not reviewed by moderator and published
Awesome! Made it into a coffee cake with streusel topping and the original muffins. Fantastic both ways and everyone loves them! item not reviewed by moderator and published
I have made these muffins over 20 times. Friends and family go nuts over them. This is definitely the best blueberry muffin recipe in the world. It's great that I usually have everything on hand and just have to buy the blueberries. item not reviewed by moderator and published
Moist and delicious. Very happy with how this turned out. I made this into a 6"x10" coffee cake instead muffins and halved the recipe, which worked out spendidly (to half 3 eggs, I used one full egg and an egg white. I also added a few strawberry and raspberries to the batter! item not reviewed by moderator and published
My 20 year old son and five year old daughter loved these! My son is asking me to make them again today. The recipe made 24 normal sized muffins and they were gone by the end of the day with only 3 of eating them. Tender and moist crumb, delicately sweet. Perfect muffins! item not reviewed by moderator and published
These are so amazing. I thought they were just to die for. I loved them. Definitely a keeper recipe! Next time I'm going to try Greek Yogurt instead of sour cream like others are saying. Sounds delicious. Can't wait! item not reviewed by moderator and published
Once again Ina has made a recipe for a prize! Delicious! After reading some of the reviews I decided to add a little orange zest, which I think put these muffins over the top. Everyone in my household LOVE them. Happy New Year! item not reviewed by moderator and published
This recipe is easy and delicious! I substituted Greek yogurt instead of sour cream, they are delicious and moist! item not reviewed by moderator and published
These are very good but I agree with some of the reviews that they are a bit bland. They diffidently need more salt. I would suggest using salted butter or adding another 1/2 t if using unsalted butter. I added to the unsalted the first time and did use table salt instead. I also used 1/2 t. lemon zest which I think is a good addition - even though it does cut down on the blueberry taste somewhat. When they were cool I brushed the tops with melted salted butter and sprinkled with raw sugar. If your berries sink to the bottom hold out a tablespoon of the flour and toss them just before adding. I will keep using this recipe with the mentioned changes. Thanks Ina! item not reviewed by moderator and published
Wow, this muffins are Amazing! They are just perfect, thanks Ina this recipe Rocks! : item not reviewed by moderator and published
These are amazing. My whole family loved them. I also made them for a work function and they were the only ones that were all gone in an hour, the other muffins still had plenty left. These muffins and the perfect amount of sweet and very moist. These are now my go to muffins. I made them as mini muffins and cooked them for 21 minutes and they were perfect. item not reviewed by moderator and published
These were great! They were easy to make and taste delicious! I was looking for a chocolate chip muffin recipe, my step son (6 years old doesn't like blueberries. Inas recipes always come out amazing so I figured I could substitute chocolate chips for blueberries. They came out great and were a hit with my step son and husband! I will make these again. item not reviewed by moderator and published
Simply the BEST! item not reviewed by moderator and published
I am not a fan of muffins but these are awesome. I have a freezer full of blueberries and the perfect muffin recipe. Ina's recipes are always a hit. item not reviewed by moderator and published
Very tasty &amp; moist! Halved the recipe &amp; used thick yoghurt instead of sour cream. item not reviewed by moderator and published
I made these muffins yesterday, and they are FABULOUS!!! The lemon zest as that extra little zip, but without it, they'd still be awesome. I made sure to let the room temp butter and sugar cream for the full 5 mintues and slowly added the three room temp large eggs after that. Using large eggs instead of extra large eggs did not seem to make a difference. I have no idea how this recipe could yield only 16 muffins unless they are GIGANTIC. My yield was 18 regular muffins AND 36 minis, and I made just the standard recipe...no doubling. Baking time for a regular tin was 34 minutes and a mini-tin took 21. When I think of coffee cake, I imagine a dry, crumbly cake. That description does not remotely apply to these "coffee cake" muffins. They're so moist no butter is needed. They literally melt in your mouth. I agree that the muffin batter recipe is a great base for any flavor muffins. Enjoy! item not reviewed by moderator and published
This is so good, my husband loves it! Just one little thing. I use fresh blueberries as same as recipe, but it becomes watery. I wonder will frozen blueberries better? item not reviewed by moderator and published
There are so good! I love to eat them! My family and I love to make them! item not reviewed by moderator and published
I've just made these and they are amazing!! they're not dense like muffins, but very moist and light, In my country you can't find fresh blueberries, so I used frozen and they were still perfet just a little bit purple ha ha. spend a great time with my 5 year old making this recipe, very simple and easy, great for a rainy afternoon with the kiddos. in my go-to recipes already!! item not reviewed by moderator and published
These were very good. I have another blueberry cream muffin also and I like this one much better. They were even good two days later. item not reviewed by moderator and published
My husband found this recipe here. It was fantastic! Due to what was in the pantry at the time, I used whole wheat flour instead. It still turned out really tastey! Definitely making again! item not reviewed by moderator and published
I don't normally have x-large eggs on hand so I had to search out a baking recipe specifically to use them. I scaled down the recipe to only make a third and still got 8 standard size muffins (using an icecream scoop to portion. I didn't have blueberries so used mini chocolate chips, also lowfat sour cream. They are delicious, so tender and light. item not reviewed by moderator and published
Do not make the mistake that I've just made! I used regular size muffin tins to make 16 muffins as specified in the recipe and it was a mess!! I wanted to follow the recipe exactly so I just piled the batter on to make only 16 muffins. All the muffins got stuck on the top and it was really hard to get out, not to mention the fact that they look unattractive. That said, these muffins are the very best tasting muffins that I've ever made. I like how the texture is very cake-like, just like the name. I usually don't like muffins because they're either dense or dry, but these are so good. I just have to make sure to fill the batter less and make more number of muffins next time. Then they'll be perfect. item not reviewed by moderator and published
Absolutely devine! These are the best blueberry "muffins" ever! I would say they are borederline mini blueberry cakes! Just wonderful and simple to make. My daughter adores these little tidbits of heaven &lt;3 item not reviewed by moderator and published
I made these recently and they were absolutely delicious! I did add a bit of lemon as suggested by others and I loved it. These are so moist and has the texture of cake rather than muffins. But definitely delish! item not reviewed by moderator and published
Delish. Like other reviewers I did add the zest of a lemon, and extra blueberries (because it looked a little light on blueberries, honestly. Might be good with a little sprinkle of sugar on top, but they are perfectly sweet. Made 16 muffins AND a whole tin of mini muffins! This will definitely be my go-to recipe! item not reviewed by moderator and published
I have made these several times and they are delicious every time. I do add the zest of one lemon and it makes a big difference. For some reason I think I remember her doing this on her show? item not reviewed by moderator and published
This recipe made excellent muffins. I used 1 stick of butter, reduced fat sour cream, smart balance fat free milk, and splenda for baking sugar mix, and the muffins still taste FABULOUS! I'll happily make these again. item not reviewed by moderator and published
Great texture and nice flavor. Not over sweet, perfect for breakfast. item not reviewed by moderator and published
One word~ Amazing! These fresh, delicate muffins were a huge hit to my crowd. Many came back for seconds &amp; thirds! This recipe is a keeper. I did have to bake my regular size muffins about 5 minutes longer. I lightly sprinkled raw sugar over batter before baking. Thanks Ina...you always have the BEST recipes! item not reviewed by moderator and published
Excellent recipe! I also used Greek yogurt in place of the sour cream and it was great. Used vanilla sugar and frozen local berries as well. item not reviewed by moderator and published
Best thing I've ever done with left over blueberries! Simple and delicious. I had to hide them from roommate's in the past. Thanks Ina= item not reviewed by moderator and published
These were pretty good, but not amazing. I made these to try something different, as I have used the same blueberry muffin recipe for years. Ina is usually spot on, but I wasn't as impressed with these. They lacked flavour, were kind of dry and spongy and needed additional salt. Won't make these again. My other recipe is just that much better. item not reviewed by moderator and published
Excellent! Not too sweet. Perfect for kids. item not reviewed by moderator and published
Best Blueberry muffins ever! item not reviewed by moderator and published
Oh man, these are good. The batter is so think I was worried they would be dense, but not in the least. They are fluffy and tasty and not too sweet. The sour cream adds a nice, unidentifiable, touch. I followed the instructions and filled them just over the top of the muffin liner---this works because it's so thick---but the muffins rose slightly and ran together. Next time I won't fill them quite so full. Other than that, yum! I think some coarse sugar would be a nice touch on top. item not reviewed by moderator and published
I will never looks for another blueberry muffin recipe again. item not reviewed by moderator and published
Five stars! better than store bought or bakery. recipe is great the way it is. item not reviewed by moderator and published
Love these! They didn't last long and everyone asked for the recipe! item not reviewed by moderator and published
My husband loved it. It's my first in baking. Will bake again! item not reviewed by moderator and published
These are the best blueberry muffins I've ever had. And even with all that butter, I'm sure that they're much lower in fat than yucky Costco muffins. item not reviewed by moderator and published
I would say that these are the best muffins I have ever had! They were extremely moist and light and needed nothing. Not the healthiest, but the taste definitely made up for it. I baked them for about 5 minutes longer than the recipe said. They were super easy too! I am 13 and I managed, but I have already established my position as dessert and breakfast maker of my family. I am trying to get the maximum experience in an effort to get scholarship money for the Culinary Institute of America. item not reviewed by moderator and published
These are the best blueberry muffins I have ever made. I made my husband take them to work so we wouldn't eat them all as they aren't the healthiest. The next time I make muffins for brunch or as a gift I will definitely use this recipe. They are delicious! item not reviewed by moderator and published
So amazing. This is my go to recipe for Sunday brunch, Saturday Elevensies or just any time really. I added a crumble to it and it comes out great, esp. with a little ice cream for dessert. item not reviewed by moderator and published
I have made these more times than I can count. My family devours them. When I make them for new people I always hear "these are the best blueberry muffins I have ever had". Ina is amazing! You cannot go wrong with her ever! item not reviewed by moderator and published
Easy, delicious. Using ice cream scoop is FANTASTIC sugestion. I ended up with 24 muffins (perhaps my muffin tin is smaller?. Did not rise the way I would have liked; but perhaps I should have filled each muffin cup more. Very good recipe, not sure if it's the best out there. Why 4 stars? I'm a massive INA GARTEN fan, and think her recipes typically top everyone's; but this was just really good, not insanely good. item not reviewed by moderator and published
They were good. item not reviewed by moderator and published
Woooow ! an out of this world muffins , I love american sweets , they are the best &amp; ina you are an unbelievable chef , u always pull ur recepies off to the extereme best of the best , wish you all the best of luck , you are a valuable adding to the world of chefs , love ur muffins! I have mixed the berries with flour though so they wouldn't fall to the bottom , I have brought them to my collegues at work and they all asked about the recepie ,YUM! item not reviewed by moderator and published
I substituted sour cream for plain Greek yogurt item not reviewed by moderator and published
Save 2Tbl of flour from the 2 1/2 cup of flour that it calls for and add it to the blueberries, stir it to coat them and it will prevent them from sinking just a little bakers tip! item not reviewed by moderator and published
I also used greek yogurt too. item not reviewed by moderator and published
Muffins peak based on How well you GENTLY fold the dry ingredients into the wet mixture. Nothing to do with the actual recipe. item not reviewed by moderator and published
Mine came out fluffy and mound high on top, I agree with ^^^ I never over mix muffin recipes, also check your baking soda/powder to make sure they aren't expired??? item not reviewed by moderator and published

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